Place plastic wrap over each chicken breast and pound to ½-inch thickness for even cooking. Pat dry.

In a shallow bowl, combine salt, pepper, Italian seasoning, flour, Parmesan cheese, and garlic powder. Dredge each chicken breast in the mixture and shake off excess.

Heat olive oil and butter in a large skillet over medium-high heat.

Add chicken and cover. Cook for 4–5 minutes per side until golden brown and cooked through. Work in batches if needed. Remove and set aside.

Turn off heat. Add chicken broth to deglaze the pan, scraping up flavorful browned bits. Bring to medium heat and reduce by half, about 6–7 minutes. Add minced garlic during the final minute.

Warm the half and half slightly in the microwave (about 40 seconds). Gradually add it to the skillet while stirring. Bring to a gentle simmer, then reduce heat to low.

Stir in softened cream cheese until smooth and fully combined.

Add fresh spinach and cook until wilted. Stir in lemon juice if using.

Return the chicken and any juices back to the skillet. Spoon sauce over the top, cover, and simmer for a few minutes until heated through.

Garnish with fresh parsley and serve warm. This Chicken Florentine is best enjoyed immediately while the sauce is silky and creamy.